Method

1. Cook pasta in a large saucepan of boiling salted water on high for 12 minutes or until tender. Drain and return to pan.

2. Meanwhile, heat oil in a large frying pan over a high heat. Add onion and garlic and cook,stirring, for 3 minutes or until soft. Add mushroom and paprika and continue to cook for 5 minutes, or until soft.

3. Stir tomato purée through the mushroom mixture with the crumbled stock cube, sour cream and 1 cup of water. Bring to a boil. Reduce heat to low and simmer gently for 5 minutes, or until sauce reduces slightly.

4. Add spinach, stirring through until wilted. Season to taste.

5. Pour sauce over pasta and toss to combine. Serve immediately.

Tip: Instead of pasta, you could also serve the stroganoff with rice or mashed potato.